Chinese Food
Homemade cold skin without washing face
(92501 views)
Summer is coming. More and more people like to eat cold skin. Although the cold skin sold outside tastes good, it's really worrying about all kinds of health problems. Why don't you make it at home? It's not difficult to make cold skin. Ingredients can also be matched according to your own preferences. It's worth trying. Liangpi, also known as Shaanxi Liangpi, is a special snack in Shaanxi. Cold skin has a long history. It is said that it originated from the first emperor of Qin Dynasty. It has a history of more than 2000 years. From the raw materials. Cold skin is divided into two categories: rice skin and noodle skin. Now, there are Hanzhong and qinzhen rice noodles. Hanzhong rice noodles are generally hot and can be eaten cold. Hanzhong people call them hot and cold noodles. This sounds strange to the people in other provinces. Qinzhen rice noodles are generally cold to eat. There is a difference between the two kinds of seasonings, so the taste is also very different. In terms of the production method, the dough made of flour can be divided into cold skin, dough and rolling dough. The one who does not wash the face is called cold skin. The one who washes the face is called face skin. It needs to paste the face into
Cooking ingredients
Cooking Steps
Step1:Materials for steaming cold skin.
Step2:First mix the sweet potato starch and salt into the flour. Then slowly pour half of the water into the flour. Generally, use chopsticks to mix one side until half of the water is poured out.
Step3:The next time is to use chopsticks to stir the batter in one direction. Stir until the batter is smooth. No pimples. It takes about ten minutes.
Step4:Pour in the rest of the water and mix it in the same direction as before. So the dough is made. The dough is scooped up with a spoon and poured down slowly. It can be connected into a continuous line.
Step5:Brush the oil on the disc. Scoop up a spoon of flour paste and pour it into the baking pan.
Step6:Spread the batter evenly over the pan.
Step7:Boil the water in a large pot. Place the disk filled with flour paste on the boiling water. Cover it. Medium high heat for about 5 minutes. (depending on skin thickness
Step8:Take it out and buckle it on the oiled grate. The steamed cold skin can fall off. Then brush the salad oil with the brush. Repeat for each piece.
Step9:It's steamed cold skin.
Step10:Fold the cold skin and cut it into strips. Put it into a bowl.
Step11:Blanch the mung bean sprouts and let them cool.
Step12:Brush the cucumber; cut the garlic into garlic grains. Add the peanuts and green bean sprouts.
Step13:Pour in some vinegar, soy sauce and chili oil. Mix the soy sauce in a bowl.
Cooking tips:1. Be sure to use high gluten powder. Salt is also added to improve the tendons. In the past, people used their own wheat flour to steam the cold skin. It has high gluten, so sometimes they don't need to add salt. But now they buy flour. It's incomparable with the farmer's own flour. So we must put salt. 2. We must add sweet potato starch. It not only increases the luminosity of cold skin, but also makes the taste more smooth. 3. When mixing the batter, you must first add half water to mix until it is smooth without particles, and then add the remaining water. If you pour all the water in at once, it will not be easy to mix. 4. Remember - stir the batter in one direction from the beginning to the end. It's easy to gluten. It can increase the degree of cold skin gluten. 5. Use medium high fire to steam the cold skin. Do not use small fire. Small fire will crack the cold skin. 6. I use the gold like high gluten flour. The proportion of flour and water is 1-1.5. It should be adjusted according to the smoothness of the batter. There are skills in making delicious dishes.
